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Cabbage Tamales

Cabbage Tamales

  • Prep

    35 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
rlt11_NMC

rlt11_NMC

These are a combo of German and Mexican food that are very good. You can cook these in a pressure cooker, slow cooker, or oven, as well as prepare them to freeze and fix at a later time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften.
  2. Place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. Mix with your hands until combined. Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. Roll the leaves up to form logs and tuck the edges under the logs.
  3. Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales.
  4. To cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 1 hour. Use the quick-release function or allow the pressure to reduce naturally.
  5. To cook tamales in a slow cooker: place the lid on the slow cooker and set it on High. Cook the tamales for 4 hours.
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Reviews

Baking Nana
23

Baking Nana

4/28/2012

First - these are NOT Tamales - that said, they are good cabbage rolls. I did cut the recipe in half and did them in the crockpot. I used one can of Rotel and was afraid there was not going to be enough 'sauce'. I added more salsa - enough to cover the cabbage rolls. They were perfect. Thanks.

femcon
15

femcon

5/4/2012

Because it is Mexican flavored meat mixture "wrapped" in cabbage instead of husks, it is a very imaginative name!! :)

sarenaclaire
12

sarenaclaire

5/15/2012

I am very impressed with this recipe. Thank you for sharing it. I did modify the spices only to work with what I have on hand and it worked out wonderfully. This is an easy prep item with a great result!

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